Evaluation of Glycemic Index of Some Cameroonian Local Meals: A Contribution to the Management of Metabolic Syndrome

Author(s): Nyangono Biyegue Christine Fernande, Ntentie Françoise Raïssa, Dakam William, Magne Naoussi Diana, Ngobe Ewanke Elisabeth Martine, Nga Mang Glwadys Nadege, Guimatio Teugou Michelle, Salamatou, Dang A Bep Eunice, Ngondi Judith Laure

Aim of the study: This study aimed at proposing a strategy of the management of metabolic syndrome through the determination of the glycemic index of some Cameroonian local meals.

Methodology: The study was carried out amongsix traditional communities living in Yaounde (Cameroon): Mbo, Bamougoum, Eton, Bafia, Haussa, and Dschang communities. This study was carried out in two different stages: firstly, an ethno - food questionnaire was administered to 30 natives of each community to investigate the most and the less consumed traditional dishes. Secondly, 41meals were selected based on their frequency of consumption and cooked. One hundredgrams of each selected meals were used to assess their glycemic index on volunteers (4 volunteers per meal) who were freely consented.

Results: Out of the 41 meals selected, 35 of them had a glycemic index (GI) lower than 55. All meals of Haussa, Eton and Dschang communities had GI<55.Meals with the lowest GI were:HLFCo (GI: 1.21) and YCFSFCo (GI 1.51) for Bafia community; YSSC (GI : 3.03) for Dschang community; KM (GI: 4.17) for Mbo community; FLBMFR (GI: 4.17) and DOBMFCo (GI: 2.08) for Haussa community; BSOFCo (GI= 8.33) and YSEPC (GI: 4.17) for Bamougoum community; and YSSCaT (GI: 16.67) for Eton community.

Conclusion: Every community is rich in low GI meals whose consumption should be encouraged in the management of metabolic syndrome and its components.

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